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WK102015

Roasted Cauliflower with Zaatar & Pearl Couscous

Middle Eastern cuisine tends to do vegetarian really well. It comes from the days before refrigeration, when meat was expensive to use and difficult to prepare in such a hot climate. This meal is the perfect example of years of cooking knowledge coming together. Taste the culture in every bite!

30 min level 1

Cauliflower Pearl CouscousAlmonds Zaatar Parsley

veggie

May feature in another recipe

* Good to have at home

Nutrition per serving

Measuretool0 cm 1 cm 2 cm

2P 4P Ingredients1 head 2 heads cauliflower, cut into florets

60 g 120 g raw almonds, roughly chopped A20 g 40 g HelloFresh Za'atar spice3 tbs 6 tbs olive oil *1 tbs 2 tbs butter *150 g 300 g pearl couscous

500 ml 1L water *1 tbs 2 tbs parsley, chopped

1 Preheat your oven to 200C/180C fan-forced. 2 In a salad bowl toss together the cauliflower florets, almonds, zaatar, and the olive oil. Place on a baking tray, season with salt and pepper and put into the oven for 15-20 minutes, or until golden brown. Remove from the oven and place back into the salad bowl, add the butter and toss until melted.

3 Heat some oil in a pan over a medium-high heat, add the pearl couscous and stir to toast and coat for 1-2 minutes. Add the water and a good grind of salt and bring to a boil, reduce heat and allow to simmer for 8-10 minutes.

4 Add the couscous to the cauliflower mixture and stir well to combine, season with salt and pepper, and toss through the parsley. Divide between plates or bowls and enjoy!

Energy 1800 KjProtein 18 gFat, total 12.9 g -saturated 1.8 gCarbohydrate 50.6 g -sugars 10.3 g

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Did you know? Almonds have a long storage life of up to 2 years (refrigerated) as they are rich in Vitamin E.